Thai Cashew Chicken Stir-fry with Rice
- In small saucepan, combine rice with 3 cups (750 mL) of the broth. Bring to boil over high heat and reduce heat immediately to low, cover and cook under rice is tender and all the broth has been absorbed (do not stir).
- In a medium bowl, toss chicken with cornstarch until chicken is coated.
- In a large nonstick skillet, heat oil and garlic over medium-high heat. Cook the chicken, tossing often, until browned, about 3-5 minutes. Add white or green onion and cook one minute. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and remaining broth; cook, tossing, until chicken is cooked through, about 5 minutes. Remove from heat. Stir in scallion greens and cashews. Serve immediately over cooked rice.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
Simple and totally delicious
This is the closest to the actual dish that we'd had when in Thailand years ago. My husband loves this and can never get enough. I do play around with the rice a bit tweaking here and there to see if it'll pass the hubby test. We have it at least once a month.
Lori A. | June 9, 2019
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